This is a great breakfast for anybody who is plant based, prefers a grain free lifestyle, has autoimmunity or if you don’t like traditional breakfast food.

6 ingredients · 35 minutes · 1 serving


1 Sweet Potato (medium sized, cut in half)

2 tbsps Unsweetened Almond Milk

1/3 cup Blueberries

1 tbsp Almond Butter

1 tsp Hemp Seeds

1/4 -1/2 cup Vanilla Protein Powder (can use plant based or whey protein)


1. Heat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper. Place the

sweet potato on the pan, cut side down. Cook for 25 to 30 minutes, or until cooked

through. Or use a microwave and cook the potatoes 4 mins on each side.

2. Remove the sweet potato and let it cool for a few minutes. Once cool to touch, scoop out

the flesh and add it to a blender along with the almond milk. Blend until smooth.

3. Pour the sweet potato into a bowl and top with blueberries, almond butter and hemp

seeds. Enjoy!

*** if you need more carbs add agave and granola

Calories: 346

Carbs :38g (8g fiber)

Protein 26-36g

Fat: 8g



Refrigerate in an airtight container for up to three days.


Use coconut milk instead of almond milk. Omit the almond butter or use tahini or sunflower

seed butter.

More Flavor

Add a dash of cinnamon to the sweet potato.

Additional Toppings

Top with coconut or Greek yogurt and a drizzle of honey.

Save Time

Use canned pumpkin or canned sweet potato instead and heat through on the stove in a small pot.